One of our favorite things about the holidays is dessert! Whether baking or eating, we find a lot of pleasure in seasonal spices and flavors, and we love upgrading old family recipes with new, healthful intentions. We can’t think of a better way to practice self-care during the holidays than with a homemade sweet treat that doesn’t just make you feel good — it’s actually good for you, too!
We found this Vegan Pumpkin Pie Pudding recipe on Blissful Basil and immediately fell in love with its simplicity and its nutrient-rich ingredients. Read on for Ashley’s recipe and instructions, and leave a comment with your thoughts.
VEGAN PUMPKIN PIE PUDDING
This vegan pumpkin pie pudding is incredibly simple to make, requiring just a handful of plant-based ingredients and spices. It’s silky smooth, ultra creamy, just spiced enough, and packed with pumpkin.
Just like [my] nutella pudding, this pumpkin pie pudding is made with a combination of bananas and avocado; however, the ante is upped when pumpkin purée is generously swirled into the mix along with a spoonful of pumpkin pie spice and a hearty dollop of almond butter. The spice mixture weaves itself throughout the silky pudding, taming the banana and bringing pumpkin to the flavor forefront. The best part? It comes together in a speedy 10 minutes. Enjoy it all on its own or top it with a dollop of fluffy coconut whipped cream and chopped pecans for an extra special touch.
Course Dessert, Pudding
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 to 4 servings
2 just-ripe bananas, peeled*
1/2 a ripe avocado, pitted and peeled
3/4 cup pumpkin puree
1/4 cup natural almond butter
3 to 4 tablespoons pure maple syrup or to taste (I use 4)
2 teaspoons pumpkin pie spice or to taste
1 teaspoon pure vanilla extract
1/4 teaspoon fine sea salt
coconut whipped cream
crushed raw pecans
Add the bananas, avocado, pumpkin puree, almond butter, maple syrup, pumpkin pie spice, vanilla, and sea salt to a food processor. Process for 2 minutes or until smooth and creamy, stopping to scrape down the sides as needed.
Divide between four serving glasses. You can enjoy the pudding as is; however, it thickens as it chills, so I recommend refrigerating it for at least 2 hours before serving.
Add desired toppings.
Store in refrigerator.
*Use bananas that are in the earliest stage of ripeness. Don’t use ripe, speckled bananas or your pudding will end up tasting more like banana than pumpkin.
Thanks to Ashley of Blissful Basil for this recipe!
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Patti Rugg is a Certified Integrative Nutrition Health Coach and Co-Founder of Rugg Wellness, PC. with Peter Rugg.